Ingredients | Serves 4

1 tbsp butter
1 medium onion, finely diced

250g chestnut mushrooms, sliced
3 large cloves garlic, minced
1 tsp dried sage
1 tsp fresh rosemary, finely chopped
2 tbsp all-purpose flour
1.1L chicken stock
1 cup shredded rotisserie chicken
250g fresh tortellini (I used butternut squash)
¼ cup grated parmesan (plus extra for serving)
¼–½ cup cream
Salt & black pepper, as well as a dash of sherry/cider vinegar to taste

Method

1. Heat butter in a medium pot over medium heat. Add onion and a pinch of salt and cook until soft, about 3–4 minutes.

2. Stir in garlic, sage and rosemary. Cook for 1 minute until fragrant.

3. Add mushrooms and sauté until softened.

4. Sprinkle flour over the mushrooms, stir well, and cook for 1–2 minutes to remove raw flour taste.

5. Stir in chicken stock, add a parmesan rind if using and bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Season with plenty salt and pepper.

6. Stir in shredded rotisserie chicken. Add tortellini and cook according to package directions (usually 3–5 minutes for fresh).

7. Stir in parmesan and cream. Simmer gently for another 2–3 minutes until smooth and velvety.

8. Taste and adjust seasoning with salt and pepper and a dash of sherry/ cider vinegar to balance the creaminess (optional). Ladle into bowls and top with extra parmesan and black pepper.